Description
Deliciously soft and moist pumpkin cookies topped with a creamy cream cheese icing, perfect for fall or any time of the year.
Ingredients
Scale
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/4 cup butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for icing)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix together pumpkin puree, sugar, brown sugar, vegetable oil, and eggs until well combined.
- In another bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool completely on a wire rack.
- For the icing, beat together cream cheese, butter, powdered sugar, and vanilla extract until smooth.
- Spread the cream cheese icing over the cooled cookies.
Notes
- Store cookies in an airtight container for up to a week.
- For a spicier flavor, add a pinch of cloves or ginger to the dough.
- These cookies freeze well; just thaw before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg